BOWL #1:

1 (8 oz.) cream cheese (Philadelphia), softened
1 raw egg
4 tbsp. sugar
1 tsp. vanilla

BOWL #2:

3 raw eggs
2 tbsp. sugar
3/4 c. corn syrup
1 tsp. vanilla

1 unbaked 9 inch pastry shell
3 oz. pecans, chopped

Mix and beat the contents of bowl #1 until everything is well creamed and there are no lumps. Mix and beat the contents of bowl #2 until well mixed. Pour cream cheese mixture from bowl #1 into a 9 inch pastry shell. Level it off and then spread the chopped pecans over it. Lightly press them down. Stir well the contents of bowl #2 and gently and carefully pour over the chopped pecans. Put into the lower third of a preheated 375 degree oven and bake for 35 minutes.